Easy Mahi-Mahi Fish Tacos

Name: Easy Mahi-Mahi Fish Tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 pounds mahi mahi (or substitute halibut, redfish, or tilapia); 2 tablespoons taco seasoning; 1 teaspoon kosher salt; 2 tablespoons avocado oil; 1 cup finely shredded red cabbage; Juice from 1 lime; SideDish Chipotle Ranch, for drizzling; Pico de gallo, for topping; Lime wedges, for serving; Warm corn or flour tortillas, for serving

Alex Snodgrass

Servings

Prep Time

15 minutes

Cook Time

10 minutes

Ingredients

2 pounds mahi mahi (or substitute halibut, redfish, or tilapia)
2 tablespoons taco seasoning
1 teaspoon kosher salt
2 tablespoons avocado oil
1 cup finely shredded red cabbage
Juice from 1 lime
SideDish Chipotle Ranch, for drizzling
Pico de gallo, for topping
Lime wedges, for serving
Warm corn or flour tortillas, for serving

Method

Pat the fish dry and cut into 1-inch cubes. In a small bowl, combine the taco seasoning and salt. Toss the fish cubes in the seasoning mixture until well coated.
Heat the avocado oil in a large skillet over medium-high heat. Once hot, add the fish in a single layer and sear for 2–3 minutes per side, or until golden and cooked through. Avoid overcrowding the pan—work in batches if needed.
In a small bowl, toss the shredded cabbage with the lime juice. Set aside to lightly marinate while you assemble the tacos.
Warm the tortillas. Fill each one with a scoop of the cooked fish, a handful of the lime cabbage slaw, and a spoonful of pico de gallo. Drizzle generously with SideDish Chipotle Ranch.